Polenta alla Piemontese
Recipe first for 4 people based on Flour.
Preparation:
Preparation: Put the broth and milk in a saucepan and bring to the boil. Mix the two types of flour together. Scrape the celery rib, peel the onion and garlic and clean the leek; then chop everything together, pour it into a bowl and mix the oil. Place the minced meat to brown in a pan over medium heat and, when everything is well wilted, remove it from the heat. As soon as the broth and milk have boiled, pour in the mixed flour and cook for about half an hour, stirring constantly with a wooden spoon, so that no lumps form. At the end of cooking, mix the sautéed vegetables, diced fontina cheese, butter, cream, salt and pepper with the polenta and remove from the heat. Peel and wash the sage, rosemary, basil and bay leaf and chop them together; then add them to the polenta together with the Parmesan, stir and serve hot on the table.
Ingredients:
Ingredients: 250 G Corn Flour - 50 G Wheat Flour - 150 G Fontina Cheese - 100 G Grated Parmesan Cheese - 50 G Butter - 50 Cl Vegetable Broth - 1 Glass Milk - 1 Glass Liquid Cooking Cream - 3 Tablespoons Olive Oil Extra-virgin olive - 1 Onion - 1 Leek - 3 Garlic Cloves - 1 Bay Leaf - 1 Sage Leaf - 2 Basil Leaves - 1 Celery Stick - 1 Rosemary Branch - Salt - Pepper
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